SOS is great stuff. we make it for din din(hamburger gravy over mashed taters...and always make enough to have the next morning over toast with an aig or 2. Even the picky snotball granddaughter loves it. Chipped beef in cream gravy is also good stuff. When I shot a lot of deer years ago I would thinly slice one whole critter dry it and freeze it for making with gravy fer breakfast. Out here in Wyoming it is almost impossible to find chipped beef for that morning staple,,,and it is impossible to find any kind of scrapple...I still got to go back east and get me about 30 lbs of that
WHO LIKES S0S FOR BREAKFAST?
- Thread starter crazyphil
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StakeOut
US Veteran
I don't make my own SOS anymore so my craving is satisfied about once every week to 10 days with the store bought frozen Stoffer's chipped beef.
Before my time in the military I never ate SOS.
About every 3 days I eat cooked oatmeal aka Old Fashion(hate the quick oats variety) with fresh berries and bananas.
Before my time in the military I never ate SOS.
About every 3 days I eat cooked oatmeal aka Old Fashion(hate the quick oats variety) with fresh berries and bananas.
BearBio
Member
My only real memory of the chow line was the morning I put milk and sugar on my scrambled eggs! Yuck!
jtcarm
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Funny. I wasn't in the service (or in prison), but I love certain institutional foods, especially for breakfast.
Is something wrong with me? 
I'm way too old for college dining halls now (I used to love those early morning scrambled eggs), but I sure do love hospital cafeteria food when I can get it. One hospital in Springfield, MA serves the best tasting breakfast sausage links on the planet.
I've been trying to duplicate the flavor at home for almost a year now, but I'm not even close. 
I may be the only member here who looks for hospitals instead of restaurants for solo meals out.
And no meals tax just makes it that much better! 
I love SOS. I'm trying to lose weight so it's on hold for a while.
cybermgk
US Veteran
My Dad, a Korean War Vet, must have missed it. My mother would make it (sometimes for lunch and Dinner as well). Homemade gravy, but then she would often use Buddig, pressed meat beef for sandwiches.
Grew up on it, even before I entered the Military.
"What are we having for dinner, Dad?"
"Mustard, Custard and ****". "Oh, and we're all out of Mustard and Custard".
Grew up on it, even before I entered the Military.
"What are we having for dinner, Dad?"
"Mustard, Custard and ****". "Oh, and we're all out of Mustard and Custard".
zzzippper
Member
I loved it with lots of butter on the toast and salt and pepper on the gravy. Then I was diagnosed with celiac and I can't eat toast or gravy.
I have liked it since boyhood. Dad (GI) served it over toast, biscuits, eggs, fried taters, it didn't matter. My family and I enjoy it anytime and alternate between dried and ground beef.
I like mine with a sprinkling of garlic powder and sriracha.
I like mine with a sprinkling of garlic powder and sriracha.
Redbert31
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My dad was in the Navy and he liked it so much he used to make it at home [emoji854][emoji4]
Sent from my XT1650 using Tapatalk
Sent from my XT1650 using Tapatalk
SOS !!
DO NOT LIKE IT, PERIOD !!
DO NOT LIKE IT, PERIOD !!
RobertJ.
Member
I like it any time of day!
Breakfast...
...lunch, dinner. midnight snack, you name it.
...lunch, dinner. midnight snack, you name it.
Backlighting
Member
It was served @breakfast during Basic @ Ft. Jackson. Never ate it...it looked like vomit.
cybermgk
US Veteran
An article with almost everything you ever wanted to know about SOS
Foods of War: Sh*t on a Shingle - War on the Rocks
Foods of War: Sh*t on a Shingle - War on the Rocks
DWalt
Member
The golf course clubhouse cafeteria at Randolph AFB made a great breakfast SOS (using chipped beef). The place was always full of customers eating it, usually SOS with scrambled eggs. We frequently had weekly breakfast departmental meetings there just for the SOS.
I prefer mine extra wattery with extra gristle and little to no salt, just like the Ramstwin DFAC used to make!
Seriourly, my homemade version with chipped beef is on point and I like it a lot. Great winter food and can be very economical yet filling.
Seriourly, my homemade version with chipped beef is on point and I like it a lot. Great winter food and can be very economical yet filling.
I gave up on "stuff" on a shingle after getting my fill of it in the Army. My wife tried to get me to eat some she made once from chipped beef, and I managed to choke it down, but it brought back too many memories of indigestion.
As I became older and more sophisticated in my tastes, my favorite breakfast became Eggs Benedict. I don't get it very often, but when i do, my taste buds perk up and take notice. I find it even better when I sprinkle just a bit of Tabasco on it to enhance the "wow" factor.
The restaurant in the old Copper Queen hotel in Bisbee, Arizona, makes Eggs Benedict perfectly. I happened to have my camera handy the last time we ate breakfast there, and took a pic. It makes my mouth water now just seeing this picture again! Nothing, to me, could be any finer.
John
As I became older and more sophisticated in my tastes, my favorite breakfast became Eggs Benedict. I don't get it very often, but when i do, my taste buds perk up and take notice. I find it even better when I sprinkle just a bit of Tabasco on it to enhance the "wow" factor.
The restaurant in the old Copper Queen hotel in Bisbee, Arizona, makes Eggs Benedict perfectly. I happened to have my camera handy the last time we ate breakfast there, and took a pic. It makes my mouth water now just seeing this picture again! Nothing, to me, could be any finer.
John
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